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Tuesday, May 10, 2011

Mmmm...Danish

One of the things my boys served me for breakfast on Mother's Day was Cheese Danish from my favorite bakery. I love Cheese Danish, but have never made my own. WD hasn't enjoyed any danish pastries since he's gone gluten-free, so I thought it was high time to rectify that situation. I set about to make some Raspberry Danish as well as some cheese ones(my fave.)

I started by proofing 1 package of active dry yeast in 1/2 cup of 115 degree milk for 5 minutes.﻿ To that, I added 2 eggs plus 1 egg yolk, 1/2 tsp apple cider vinegar, and 1/4 cup vanilla flavored agave nectar. I was wandering around HomeGoods the other day and came across various bottles of flavored agave nectar, I brought home several flavors. You never know what you might find at HomeGoods.

I added 1 stick of butter to the dough 1 tablespoon at a time with the beater going.

The dough will be very wet and sticky. Turn it out on a board, or your counter, liberally dusted with sweet rice flour. Shape it into a ball, and place in an oiled bowl.

Place the bowl in a warm spot to rise. In an hour it will have doubled in size. Turn it out onto your floured counter.

Gently roll it out to a 14x10 rectangle.

Dab 3 tbsps of softened butter over 2/3 of the rectangle.

Fold it up into 1/3s like an envelope.

Roll it out into a roughly 18x8 rectangle.

Using a pizza cutter, cut the dough into 10 diamond shapes. With your fingers, press down the center of each diamond. This indent will be for the filling.

For the cheese filling, I beat together 1/4 brick of cream cheese with 3 tbsps honey. For the raspberry filling, I beat together 1/4 brick of cream cheese with 2 tbsps raspberry agave nectar, and topped this schmear with a generous tsp of raspberry jam.

I brushed some eggwash along the edges of the pastry and after letting them rise for another 45 minutes, popped them in a 350 oven for 30 minutes.

After pulling them from the oven, I placed them on a cooling rack and drizzled them with a glaze of 1 cup powdered sugar, 1/2 tsp vanilla, and enough milk to make it a drizzling consistency.

Thanks for popping in and baking with me. I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.

This is a great tutorial for how to make danish, and your recipe is lovely. Thank you for sharing a wonderful gluten free recipe with Let's Do Brunch! Hope you will come by and join in again soon. This week's linky is up now.

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About Me

I'm a wife of a super duper Computer Genius and mom to 2 boys who couldn't be more different - one's a Whirling Dervish of activity, while the other's my little Snuggle Bunny. My baby just started kindergarten and this is my journal of my tries to both start and finish all of the deferred projects from the last several years in between all of the practices, games, and concerts.